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8 oz cream cheese, softened
1/2 cup (125 mL) confectioners' sugar
1 tsp (5 mL) vanilla extract
1/2 tsp (2.5 mL) orange
zest 2 tbsp (30 mL) white chocolate chips, melted
2/3 cup (160 mL) dried cranberries soaked in warm water for 20 minutes then drained well and dried
Preheat oven to 350°F rack in the middle. Spray a 9-inch square baking pan (or a 10-inch round) with nonstick spray or butter and flour to keep the cake from sticking.
In a large bowl, add 2 eggs, 1 cup (250 mL) sugar, 2 tsp (10 mL) vanilla and mix well. Add 1 cup (250 mL) flour, 1/4 tsp (1.25 mL) baking soda, 1/2 tsp ground ginger and mix well. Then add 1/2 cup (125 mL) melted butter and 1/2 cup (125 mL) buttermilk, whisking after each. Stir in 3/4 cup (180 mL) cranberries and 3/4 cup (180 mL) white chocolate chips.
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